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Eggs Benedict

This traditional version of Eggs Benedict gets a zing from a dash of Worcestershire sauce, or truffle vinegar. For a change of pace, substitute smoked salmon and a few capers for the parma ham or use bacon or chorizo.

1. In double broiler, mix egg yolks, lemon juice, salt and Worcestershire sauce. If you don’t have a double broiler, you can hold a small saucepan over a steaming pot of water. The saucepan should be suspended and not touch the boiling water.

2. Slowly stir in a cup of melted butter, two tablespoons at a time.

3. Once all butter is stirred in, place a cover over the sauce.

4. To poach the eggs, bring 2 inches of water to boil in a large pan and add vinegar.

5. Crack open eggs directly into the water, cover, and let cook for 3 minutes. Egg whites should be set and yolk should be slightly soft. Remove with slotted spoon.

6. Warm the parma in a skillet.

7. Slice in two, and toast English muffin halves.

8. To serve, place toasted English muffin half on a plate, then place a slice of parma ham and arugala , then the poached egg, and lastly two tablespoons of Hollandaise sauce , garnish with arugula.